Even though it is winter, we had a bright and sunny warm weekend and enjoyed two fantastic batches of scones with some soup outside for lunch.

2 cups self raising flour or gluten-free self raising flour
120g dairy-free margarine
1 Tbs dried rosemary
1 tsp dried chilli flakes
½ cup soy or rice milk

Pre-heat oven to 180°C. Line a large baking tray with baking paper.

Sift flour into a large bowl, and then rub in the margarine until it resembles bread crumbs. Add the chilli flakes and rosemary and stir through.

Pour in the milk and mix until just combined. Do not over mix or the scones will not rise.

Using a dessert spoon, drop heaped spoonfuls of mixture onto prepared tray. Leave room between each scone for them to grow a little during cooking. Bake for 15 minutes or until golden.